I got the idea of adding rosemary to my tried and true cornbread recipe last summer, when we went to a friend’s summer barbecue. No one could get enough of it, and it quickly become a new favorite. Fortunately we have a rosemary bush in our yard (which is currently the only plant I don’t routinely kill, but that’s neither here nor there), so I always have rosemary at the ready.
The really fun thing about this recipe is that you bake it in ramekins in your air fryer! You don’t have to, but it seriously bakes these beautiful mini cornbreads in 15 minutes! Don’t worry if you don’t have an air fryer, as you can also bake them in your regular or toaster oven too. But for me, I’m team air fryer, especially the new GoWise retro color collection! Now if you need a good
excuse reason for buying an air fryer, this recipe is it! You’ll be baking cornbread in the time it takes to make a salad, or maybe shorter depending on how fast you chop.
You can watch me making this on AM Northwest, which we filmed last week (click here). If you’re wondering about ingredients I use, I used gluten-free flours from Bob’s Red Mill (cornmeal, sorghum, tapioca, and xanthan gum).
So what’s your favorite way to eat cornbread? I’d love to hear!
This delicious sweet and savory cornbread can be made in the air fryer or regular oven. It’s just as delicious for breakfast, as it is along side soup for dinner.
- 3/4 cup fine or medium grind yellow cornmeal
- 1/2 cup sorghum flour
- 1/4 cup tapioca starch
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon fine sea salt
- 1 cup plain soymilk or other non-dairy milk
- 3 tablespoons olive oil
- 2 teaspoons fresh minced rosemary
- 1/2 cup vegan butter, softened
- Agave nectar, as needed
If using an air fryer there is no need to preheat. If using the oven, then preheat the oven to 400°F. Grease ramekins with oil or shortening.
In a large bowl, mix together the cornmeal, sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt. Add the soymilk, olive oil and rosemary to the flour mixture, whisking until mixed.
Scoop the batter into the prepared ramekins. Bake in the preheated oven for 15 to 20 minutes in the air fryer and 20 to 30 in the oven. The baking times will vary depending on the size of the ramekins you use. The cornbread should be lightly browned on top, be firm to the touch and a tester inserted into the center will come out clean.
In a small bowl, mix together butter and 2s tablespoon agave until smooth. Add more or less agave, according to taste.
Remove the cornbread from oven and set aside to cool until ready to serve. Serve with agave butter on the side.
Variation: If you aren’t gluten-free, you can substitute 3/4 cup unbleached all-purpose flour in place of the sorghum, tapioca, and xanthan gum.
Copyright 2018 Julie Hassonwww.juliehasson.com
You can use Bob’s Red Mill gluten-free 1 to 1 flour in place of the sorghum, tapioca, and xanthan gum.